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| Photo Credit: Reckitt Benckiser |
Yield: 12 servings.
3 cups blue cheese dressing
1/4 cup Frank's® RedHot® Cayenne Pepper Sauce
24 cups chopped romaine lettuce
3 cups cooked diced chicken
3 cups cooked crumbled bacon
36 hard-cooked egg wedges
3 cups diced tomatoes
3 cups sliced cooked beets
3 cups diced avocado
3 cups diced red onion
3 cups crumbled blue cheese
To make the zesty dressing: Combine blue cheese dressing and RedHot. Refrigerate until needed.
To make each salad: Place 2 cups romaine on large salad plate. Arrange 1/4 cup chicken, 1/4 cup bacon, 3 egg wedges, 1/4 cup tomatoes, 1/4 cup beets, 1/4 cup avocado and 1/4 cup red onion in neat mounds over lettuce and sprinkle with 1/4 cup crumbled blue cheese. Serve with1/4 cup zesty dressing on the side.
